This week, a lot of workplaces across Australia are celebrating the diversity at their workplace through sharing of food and culture of their origin. Most workers will cook and bring a dish to share with their colleagues.
It is the “A Taste of Harmony” week in Australia’s workplace.
My workplace is a small company of less than 190 employees. An invitation was sent out last month. I was not sure what to expect. I think this was a first time that such an event was organised by a few enthusiastic employees, who love the diversity of the workplace, culture and food. Thirteen people participated, including me. That did not stopped us from having fun, shared a lot of laughters and best of all, tasted everyone’s dishes.
There was a good balance of savoury and sweet dishes on the table. Lots of food to go around, with lots more leftover which we packed some to take home. There was Vietnamese fresh spring roll, stuffed Chinese cabbage leaves, beef rendang, soy roasted chicken wings, mini quiche, meat balls, spiced noodle with eggplants and mince pork, coconut jelly cubes, meringue, pumpkin pie, and many more lovely food.
And, my Spicy Noodle Eggplant and Mince Pork plate to share.
So, why not gather a few workplace colleagues together this week to share and “show-off” your culinary skill, food and culture, and make sure you register on the official website, A Taste of Harmony. Have an enjoyable master cook off!
What did I cook and share at my workplace?
I was not sure until I went to the supermarket yesterday to scout around for some key ingredients. I got hold of a small red carry basket. Walked to the fresh vegetable section. Eggplant looks fresh and lovely. It is in season. Firm with nice smooth skin. Put one in the basket. Walked to the next aisle, picked up a couple of small purple garlics, broke a small piece of ginger from a bigger root, one large red spanish onion, a bunch of spring onion, a carrot, and a few mushrooms. Next, to the meat section. Picked up a packet of mince pork about 500 gm. That was all I needed for the cooking.
I have dried chinese noodles and sauces at home.
- 1 bunch spring onions (green section for garnishing)
- 8 – 10 white mushrooms
- 1 red onion
- 1 thumb size ginger
- 3 small purple garlic
- 1 eggplant
- 1 carrot
First, prepare the above ingredients by chopping them into small bite pieces, and chop the onion and garlics until very fine.
Boil a big pot of water. Once boiling, add a big bunch of dried noodles. Boil the noodles until cooked. Remove and rinse in cold water.
Next, to cook.
- Heat some vegetable cooking oil in a hot wok
- Toss in chopped garlic and ginger. Fry until fragrant
- Add mince pork. Stir fry until meat is almost cooked
- Add diced carrot and eggplant
- Continue to stir fry
- Add mushrooms and chopped red onion
- Continue to stir fry until mushroom is cooked
- Add 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon caramalised thick soy sauce, 3 tablespoons oyster sauce and a tablespoon of chili paste (optional)
- Mix through, and finally toss in noodle and mix through evenly
Very important is to sample the food first before serving others. Just in case, it needs some seasoning and adjustment for that perfect taste.
That was good enough to take to the office. The rest from the wok was scooped into a big bowl to take to the office the next day for “A Taste of Harmony” at My Workplace.
Hope you enjoy this simple, home cooked recipe.